Untested
Ingredients
400g Pappardelle pasta
525g Cherry tomatoes, cut in half
1 Red onion, cut in half and finely sliced
80ml White wine such as Pinot Grigio, Grecco di Tuffo or Pecorino
1 can tuna, good quality
1 tablespoon capers
¼ teaspoon red pepper flakes, (chilli flakes)
1 small handful fresh parsley
1-2 tablespoons olive oil
Salt
Pepper
Steps
Bring a large pot of salted water to a boil. Finely slice the onion and cut the tomatoes in half.
Add the olive oil to a large pan or skillet on a medium heat. Add the onion and saute until soft (2-3 minutes).
Once soft, add the tomatoes and red pepper flakes and saute until soft and can be squashed easily with the back of a wooden spoon.
At this point, add the pasta to the water and cook until al dente (about 8-9 minutes).
Once the tomatoes are soft, add the white wine and reduce it by half. Add ⅓ cup of pasta water (80ml), tuna, capers and a pinch of salt and pepper and simmer gently until the pasta is ready.
Using tongs, transfer the pasta to the sauce the toss to combine in the sauce. Add the parsley and stir then serve.
Source: https://www.insidetherustickitchen.com/tuna-pasta/
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